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Showing 1-6 of 6
on September 03, 2010
I will definitely make this again - it was the first time had tasted or cooked with fava beans. Yum! I used fresh ones from the farmer's market - I also used fresh tomatoes, parsley, thyme & oregano from my own garden. I only chilled it for 10 minutes - I think an hour would make the romaine quite soggy - it tasted great as is. Maybe I'll add some feta cheese next time!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Mimi Bobeck
on July 20, 2003
on July 06, 2014
This was delicious!! I made it with items from my CSA box. I had to use black olives since I was out of Kalamata, but it was still good!! Next time I think I will mix up everything except the lettuce so that I can make leftovers easier. The lettuce was soggy and wilty when leftover.... but still good!! I did top mine with pink shrimp mean and feta for dinner and just ate it plain for lunch the next day! Will be making again soon!! Always looking for new ways to use those Fava beans!! :-)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 23, 2011
By Chef Kate
on June 06, 2006
on May 31, 2006
This was the first, and will probably be the last time I ever ate a Fava Bean, I did not care for them at all, so next time I make this recipe I will make it with Lima Beans instead. Other than that the flavor and texture of the salad was good...and will try it again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (322 g)
Servings Per Recipe: 4